A recipe from Serge VIEIRA - Bocuse d'Or 2005
Catégorie : First course
Niveau : Medium
Temps de préparation : minutes
For 4 people
250 g uncooked foie gras
4 g salt
1 g pepper
1 g sugar
100 g ficoide glaciale (ice lettuce)
50 g + 10 g sugar
250 g water
1 petal star anise
Juice of 1 lemon
1 g pectin NH
Country bread chips
Fleur de sel
Coarsely ground pepper
Cut the ficoide into squares with 1 cm sides, season with the soy vinaigrette.
Peel the quinces and split them in two. Cook with the sugar, water and star anise. Make a puree with half the quinces and the lemon juice.
Cut the remaining quince into fine strips 10 x 7 cm using an electric slicer, then make a carpaccio. Sprinkle with sugar, and caramelise using a blowtorch, then cut into four strips 7 x 2.5 cm.
Devein the foie gras, then season both sides with the salt, pepper and sugar mixture.
Leave to marinate for around 2 hours at room temperature and cook in the oven at 65°C until it reaches a core temperature of 39°C.
Unmould the foie gras, drain and mould inside a square cutter (10 cm sides and 7 cm high). Keep under a press for around 24 hours in the refrigerator.
Filter the quince cooking juice, reduce to obtain 200 g of juice. Add the pectin mixed with the 10 g of sugar and immediately pour onto the foie gras. Leave in the refrigerator to set.
Finish and presentation
Unmold the foie gras and cut out 4 rectangles, 7 x 2.5 cm. On a plate, arrange a rectangle of foie gras, pipe the quince puree on top. Arrange some quince carpaccio followed by a dome of ficoide.
Decoration: country bread chips, fleur de sel, coarsely ground pepper.